Farm To Table Talk
About This Show
Is it best that our food is Local and Organic or Big and Conventional? Our view is "Both, and.." We don't come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm after five generations farming in America, he's continually worked for and with farmers though-out America and around the world. From directly managing commodity boards and councils to presently building the strategic consultancy, Idea Farming Inc., the Farm to Table Talk podcast has been created to satisfy the curiosity of today's engaged consumers.
Most Recent Episode
Old Farm New Tables -- Chef Matthew Raiford, Farmer and Larder
7 days ago
With his feet planted in the Georgia soil that has been in his family since 1874, Chef Matthew Raiford has his heart in the kitchen where he brings the best of regional, local and organic meals to thankful customers. His journey is unique in many ways, including going West to study Agroecology at the the University of California Santa Cruz. Although the front line of the Farm To Table movement seems light on diversity, there are over 120 African American certified organic farmers in this area. The Chef explains his passion for the soil/farm/table channel and suggestions for future chefs, new farmers and consumers. "The most intimate thing you can do for someone is to cook them a meal by cooking with your heart and letting it come through your hands. However, being able to talk about the soil, seeds, pasture and environment in which that food you are cooking is grown in should always be an integral part of that intimate act." www.farmerand larder.com